- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken , salsa, soup in walkincooler at 48-49F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkincooler ambient temperature of 54F. Recent development, food still at 48-49F.
- Critical. Observed potentially hazardous food thawed in an improper manner. Meat thawed at room temp in standing water.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored over ready to eat tortillas in reachincooler by backdoor . Repeat Violation.
- Critical. Observed food stored on floor. Bag of onions stored on kitchen floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched ready to eat tortillas with bare hands . Corrected On Site.
- Critical. Observed employee wash hands with no soap.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink and in restrooms . Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At handsink by 3compartment sink and in restrooms .
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.
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11/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored over ready to eat tortillas in reachincooler by back door. On callback 11/29/10 observed raw beef over tortillas in reachincooler by back door.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink. Repeat Violation. On callback 11/29/10 observed no paper towels at handsink by 3compartment sink.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation. On callback 11/29/10 no proof of employee training available upon request .
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11/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut friut held at room temperature on prep table across from cookline.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored over ready to eat tortillas in reachincooler by back door.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop handle touching rice in rice bin by walkincooler .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee put gloves on without wasing hands .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine sanitizer 0ppm in 3compartment sink
- Observed residue build-up on nonfood-contact surface. Dried/frozen blood inside on reachinfreezer by back door.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink. Repeat Violation.
- Critical. Observed toxic item stored by food. Spraybottle cleaner stored facing oil under prep table across from cookline.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.
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09/24/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. On calls observed no consumer advisory in place.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on premises . On callback observed no date marking on premises .
- Critical. Violation: 02-25-1 Observed packaged food not labeled as specified by law. Bins under prep table by cookline
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning without washing hands and returing to food, also leaving station and returning without washing hands . On callback observed employee cleaning then touching clean without washing hands .
- Violation: 10-06-1 In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Handsink by 3 compartment sink.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Observed collander in hanksink in kitchen . On callback observed collander in handsink
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. By 3 compartment sink.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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07/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on premises .
- Critical. Observed packaged food not labeled as specified by law. Bins under prep table by cookline
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Thick meat type tomato sauce ove 40 hours old and still at 48F. Corrected On Site. Food discarded .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refridgerator by back exit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Fruit stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning without washing hands and returing to food, also leaving station and returning without washing hands .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handle ready to eat food with bare hands.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container.
- Critical. Observed employee improperly washing hands. Employee used no soaop to wash hands . Corrected On Site. In structed to use soap.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. Handsink by 3 compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed collander in hanksink in kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions. By 3 compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By 3 compartment sink
- Observed personal care item stored with food prep area.
- Critical. Observed toxic item improperly stored. next to clean dishes.
- Critical. Observed unlabeled spray bottle. In kitchen by cookline and plate and under prep table
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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07/16/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup, rice
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice, walk-in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. spices
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed nonfood-grade containers used for food storage. plastic grocey style bags used to store tortillas
- Critical. Handwash sink not accessible for employee use at all times. blocked with strainer Corrected On Site.
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1/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Zacatecas Restaurante Y Taqueria Inc, 215 W Main St, Immokalee, FL »